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Homemade Vegan Lentil Lasagna photo

Vegan Lentil Lasagna

This Vegan Lentil Lasagna is a hearty, wholesome dish packed with protein and vibrant flavors!
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 6 servings
Course: Main Course
Cuisine: Italian
Ingredients Equipment Method Notes

Ingredients
  

For the Lentil Filling:
  • 1 medium Onion finely chopped
  • 2 cloves Garlic minced
  • 1 cup Brown lentils canned or cooked
  • 14 oz Chopped tomatoes canned
  • 5 oz Sieved tomato puree aka Tomato sauce
  • 1 tsp Sweet paprika powder
  • 2 tsp Oregano
  • 2 tsp Basil
For the Cashew Layer:
  • 1 cup Cashew soaked
  • 1 cup Dairy-free milk
  • 1 clove Garlic for the cashew layer
  • 1 Tbsp Nutritional yeast
  • ½ tsp Nutmeg optional
For Assembling:
  • 12 sheets Lasagna pasta
  • 7 oz Dairy-free cheese or vegan parmesan

Equipment

  • Large pot
  • Blender or food processor
  • Baking dish
  • Wooden spoon
  • Knife and cutting board

Method
 

Cooking Instructions:
  1. In a large pot, heat a splash of water over medium heat and add the chopped onion. Sauté until translucent, about 5 minutes. Stir in the minced garlic and cook for an additional minute until fragrant. Add the canned brown lentils, chopped tomatoes, tomato puree, sweet paprika, oregano, basil, salt, and pepper. Stir to combine and let it simmer for about 10 minutes.
  2. While the lentil filling is simmering, prepare the cashew cream. Drain and rinse the soaked cashews and place them in a blender. Add the dairy-free milk, minced garlic, nutritional yeast, nutmeg (if using), salt, and pepper. Blend until smooth and creamy.
  3. Preheat your oven to 375°F (190°C). In your baking dish, spread a thin layer of the lentil filling at the bottom. Place three lasagna pasta sheets on top. Next, add a layer of the creamy cashew mixture followed by another layer of lentil filling. Repeat the layers until all ingredients are used, finishing with a layer of lentil filling on top. Sprinkle the dairy-free cheese over the final layer.
  4. Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes. Then, remove the foil and bake for an additional 15 minutes, or until the top is golden and bubbly. Let it sit for about 10 minutes before slicing.

Notes

  • Soak cashews for a creamy texture.
  • Don’t overcook lentils; they should retain some texture.
  • Allow the lasagna to rest after baking for easy slicing.